Print

Espresso Elegance Tiramisu Cake

Indulge in Espresso Elegance Tiramisu Cake Today finished dish
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the Italian allure of Espresso Elegance Tiramisu Cake, where each slice sings with creamy mascarpone and bold coffee notes.

Ingredients

Scale
  • 1 and 3/4 cups (350g) granulated sugar
  • 1 teaspoon baking powder
  • 1 cup (240ml) strong brewed coffee, at room temperature
  • 2 eggs
  • 3/4 cup (75g) cocoa powder
  • 1 teaspoon salt
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 cup (240ml) buttermilk
  • 1 cup (240ml) boiling water
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (360ml) heavy cream
  • 1 cup (240g) mascarpone cheese, at room temperature
  • 3/4 cup (90g) powdered sugar
  • Unsweetened cocoa powder for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour four 8-inch cake pans, and line bottoms with parchment paper. Sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla. Combine wet and dry ingredients, then gradually add boiling water and coffee mixture, stirring until smooth. Divide batter among pans and bake for 22-25 minutes. Let cool on wire racks.
  2. Beat heavy cream until stiff peaks form in a large bowl. In another bowl, whisk mascarpone cheese, powdered sugar, and vanilla until smooth. Gently fold whipped cream into mascarpone mixture until well combined.
  3. Place one cake layer on serving platter, brush with coffee mixture. Spread mascarpone frosting over the cake, repeat layering process with remaining cake layers. Frost outside of cake with remaining mascarpone frosting, dust top with cocoa powder. Pipe or spoon dollops of frosting around top edge for decoration.
  4. Refrigerate cake for at least 1 hour. Slice and serve chilled.

Nutrition

Find it online: https://munchtwist.com/indulge-in-espresso-elegance-tiramisu-cake-today/